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Soak burgul in cold water. Let stand until soaked up. Mix filling in frying pan (about ½ lb. meat flaked, chopped onion, seasonings, spices, spices, salt and about 1 ½ tbsp. butter) until brown. When almost done, add pine nuts. Let stand to cool. With remainder of ground meat, mince 1 onion, add seasoning spices with burgul (press burgul dry before adding). Mix well Sprinkle with water as needed.
Grease pan with butter. Make a thin layer on bottom of pan with ½ kubba mixture. Spread filling over all. Cover with layer of remaining Kubba. Cut into diamond shapes and chill in refrigerator, preferably. Dot with butter and a little oil. Bake in moderate oven (350°-375°) about 45 minutes to 1 hour. Serves 6.
Contributed by Mrs. Selwa Said, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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